Pan fried mackerel is an exceptionally easy dish to make, get your fishmonger to fillet the mackerel for you and you have the basic ingredient for a delicious Spanish summer dish. If you are lucky enough to be able to buy from a fish quay or even catch your own then this dish can also be
*cooked outdoors with ease. Great seafood flavours!
You will need: (serves 4)
4 Large mackerel fillets
Handful fresh thyme
Knob of butter
1. Place the mackerel fillets skin side down onto baking tray.
2. Season with the thyme, salt, pepper and grate over with lemon zest then drizzle with olive oil.
3. Leave to marinade for at least 10 minutes.
4. Squeeze over the juice from the lemon then oven bake on a high heat for 10 minutes.
*For outdoor cooking simply prepare the mackerel in the same way described but marinade for 30 minutes. Lightly fry in olive oil or butter for 5 minutes skin side down.
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Preparing food with heat or fire is an activity unique to humans, and scientists believe the advent of cooking played an important role in human evolution. Most anthropologists believe that cooking fires first developed around 250,000 years ago.
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